Mojito Cake

On Tuesday evening I made a cake for my boyfriend's sister. I know she is always trying to be healthy, so the cake that Anna from cookiemadness.net posted a little while ago was the perfect idea. The only differences were that I used real rum instead of extract, and I put green food coloring in the icing.

Here is the recipe:

Larry’s Mojito Cake

20 ounce can crushed pineapple, un-drained
Juice of 1 lime (2tbsp lime juice)
1 (1 lb.) box angel food cake mix
8 ounces reduced fat cream cheese, softened
1/4 cup limeade from concentrate
0-4 tablespoons powdered sugar -- I used 4 tablespoons
3 tbsp rum
8 ounce tub Cool Whip Lite (a little over 3 cups)
1/3 cup shredded sweetened coconut
Zest of lime
Mint leaves

Preheat oven to 350 degrees F. Spray a 13x9 inch metal pan with cooking spray. If you use a Pyrex dish, reduce the heat to 325 degrees F. You can also use a 15x10 inch pan, which is what Larry uses.
In a mixing bowl, stir together the pineapple, lime juice and angel food cake mix. Pour the mixture into the pan and bake it using the following cook times – 18-24 minutes for a 15x10 inch pan or about 25 minutes for a 13x9 inch pan. Let cool completely in pan.
In mixing bowl, beat together the softened cream cheese and limeade concentrate. Check for sweetness. Add sugar if you feel you need it – I used 4 tablespoons. Beat in rum extract, then fold in Cool Whip Lite. Spread over cooled cake. Sprinkle with coconut and lime zest. Top each serving with mint leaves.

* I sliced some limes to decorate the top of the cake and left out the mint, which is kind of bad because mint is pretty much the base for a mojito, but oh well.

Here are the pics: